Green Tahini-Yogurt Sauce
Absolutely delicious. From Veg Forward, by Susan Spungen. Served with roasted chickpeas and cauliflower, but it would be great with any roasted veggies.
Makes 1½ cups
1 cup thick yogurt (like Greek or Skyr)
1 cup (packed) fresh herbs, such as dill, cilantro, parsley, or basil
2 scallions, roughly chopped
3 tablespoons tahini
2 tablespoons lemon juice (from 1 lemon)
½ teaspoon kosher salt, plus more to taste
2 teaspoons Yondu or fish sauce
About 2 tablespoons warm water
1 cup thick yogurt (like Greek or Skyr)
1 cup (packed) fresh herbs, such as dill, cilantro, parsley, or basil
2 scallions, roughly chopped
3 tablespoons tahini
2 tablespoons lemon juice (from 1 lemon)
½ teaspoon kosher salt, plus more to taste
2 teaspoons Yondu or fish sauce
About 2 tablespoons warm water
- Combine the yogurt, herbs, scallions, tahini, lemon juice,salt, and Yondu or fish sauce (if using) in a food processor and pulse until completely smooth.
- Add water as needed to thin to desired consistency. It will keep in an airtight container for at least a week.
